Ingredients
4.64l
Water
Method
Kneading: mix all ingredients into a smooth and well developed dough.
The water percentage is depending on the flour quality, approx. 58-62%
Dough temperature: approx. 26°C
Scale: approx. 1950 grams (30 pieces)
Dough proof: approx. 10 minutes
Dividing: divide and round up. Place the dough pieces on baking sheets
Final proof: approx. 60 minutes
Baking: approx. 10 minutes at 240°C
